StarvingMartistGo on then
I used to love me some new York strip ☹️ I can do some amazing shit with chuck roast these days tho.
Track_ShovelHonestly, chuck is great. I’m cutting weight, and trying to maintain muscle mass. I just make a big roast, portion it out into 180g servings (50g protein each), and make poor man’s steak sandwiches out of them. It’s generally tender, and not bad at all.
That, and you can use it for high protein stews etc.
Go to Texas Roadhouse. You can get a strip for under 30 bucks and sides. Somehow their prices are still reasonable.
[deleted] in lemmyNational restaurants buy ingredients in massive volumes at a steep discount compared to grocery stores and even butchers.
Makes sense. Still a good deal because they are the only chain steak place that cooks them properly.
yeah the high end restaurant, Fallow, in the UK made a video on how they are able to make a profit on beef. Basically, they buy whole sides, butcher it in house, make all the beef dinner something people expect to pay extra for, but keep the price within reasonable expectations.
That’s bullshit because grocery stores buy them in larger bulk and should be cheaper. The whole idea of cooking at home is supposed to be cheaper and it’s the labor you pay for at a restaurant. How have we swung completely backwards to where a restaurant is cheaper than cooking at home?
Grocery stores don’t sell as many steaks in a day as a busy steak restaurant does. They also sell all of the other parts of a cow and have competing food items for sale as well. Plus they pay their staff higher wages because they aren’t tipped and have other overhead costs that impact all of the things they sell.
Restaurants are all about quickly moving a comparatively smaller number of items as quickly as possible. That means they buy specific types of things in bulk and have lower costs to get them to the customer.